Influence of the Addition of Peach Dietary Fiber in Composition, Physical Properties and Acceptability of Reduced-Fat Muffins
Author:
Publisher
SAGE Publications
Subject
Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science
Cited by 25 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Techno-functional, antioxidants, microstructural, and sensory characteristics of biscuits as affected by fat replacer using roasted and germinated chickpea ( Cicer arietinum L.);International Journal of Food Properties;2023-08
2. Production of enriched cakes by apple pulp and peel powder and evaluation of chemical, functional and textural properties;Vitae;2023-03-06
3. Dietary Fiber Concentrates from Fruit and Vegetable By-products: Processing, Modification, and Application as Functional Ingredients;Food and Bioprocess Technology;2018-05-31
4. Effect of virgin coconut oil cake on physical, textural, microbial and sensory attributes of muffins;International Journal of Food Science & Technology;2016-12-26
5. Fiber from fruit pomace: A review of applications in cereal-based products;Food Reviews International;2016-12-23
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